Posh Spanish Omelette

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Ingredients: (4 Persons)
4 x Grade 1 Rare-breed turkey eggs (Twin-yolk)
2 table-spoons of hand-pressed Catalan Extra-Virgin olive oil
200 grams of Jersey Royal (Greve-de-lecq) potatoes
50 grams of square Spanish onions
5 cl. Argentinean Chilli oil (Musky)
Fresh ¾ inch-hemmed Kefalonian baby-oregano leaves
Finely-cradled Baltic Sea Salt
Quartered peppercorns.

Preparmentation
Delicately slice the onions into poker-straight strips.
Hone the patatas (potatoes) into 6 mm thick slices.
Frizzle the patatas in the hot chilli oil until quite nicely umbered, stirring occasionally to placate them.
When a cooked firmament has been achieved, release from the pan.
Add the expectant onions and allow them to jostle on a low heat for 3 minutes
Gingerly decant the turkey eggs from their calcified oval cages and place into an earthenware pan.
Add the patatas and the umbered onions and tease with the salt, pepper and fresh oregano.
Glow the 2 tablespoons of Catalan oil on a brisk fire. Pour the homogenous egg fluid evenly into the pan.
Briskly and incessantly raise the edges of the omelette all the way around using an Oneida Firenze-pattern fork,
as if cajoling a recalcitrant manta ray. Folding the cooked parts towards the epicentre.
Mollify until a desirable consistency is obtained. Permit the omelette to rest for a few seconds in order
to scorch it ever so lightly underneath. Slice the cooked omelette while still in the pan and turn it over.
Leave to colour for another minute and earthily slide it onto a warmed Royal Doulton dinner plate.
Leave by a south-facing window for one minute to un-heat.

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Sounds divine. I am just worried about the ingredients.
Where would I get the rare bred turkey eggs? I'm sure
I could substitute the Jersey potatoes for Idaho - would
anyone know the difference?

Does it have to be Baltic Seasalt? Wait, I don't have a
south facing window either, hm. Oho, and the Royal Doulton
would need to be substituted as well.

I probably should not try this recipe, eh? Wink

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Serve with Miracle Whip and Spam.

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The local stores here only sell round Spanish Onions. I didn't even know they grew in squares. I guess it's a no-go for me too. Wink

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Maybe you can exchange them for expectant ones.

Quote:

Add the expectant onions and allow them to jostle on a low heat for 3 minutes

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What kinda ripple goes with that?

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Is that your china pattern?

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Sounds good except for the tight specificity to people reading from around the world. Let's say that the ingredients should be good quality, and probably of young harvest re oreganos or potatoes, etc.

On potatoes, I almost always go for boiling reds in a situation like this (go with it, Gus!)

Maybe I should describe my disappointingly bad breakfast this morning, as a counterpoint to the elegance and
presumed scrumptiousness of phoney's recipe.

I went for the second time - been there with Diane - by myself to the Mule Barn Cafe. The kind of place I like to run across, idiosyncratic formica filled scene not done from some sort of retro style.

I ordered bacon and scrambled eggs and biscuits and gravy, and that came with hash browns. Now, there's a test meal.
Some here may remember my description of a similar meal I raved over at the Mission Cafe in San Juan Batista in a town a couple of miles off of highway 101 in a valley south of San Francisco... I've been there twice, and give it my highest accolades within its category.

So, I see a couple of plates coming towards me (held by a nice waiter) and the plates looked good. Would that they would be good, since this is close to my new favorite auto fixit shop

The eggs weren't bad, they listened (mix them well, as opposed to cook the hell out of them). Most places don't get that as a request.

The bacon was coldish and gave one the sense of sucking icky grease (as opposed to delicious grease). The hash browns seemed to be real, but maybe real from old idahoes. The burned dry biscuits - which tasted funny - and lukewarm gravy, well, no.

I don't want the place to change except to add perhaps a dollar onto each meal (low prices) and go for better ingredients.

If I were the Good Fairy, I'd fly the cook at the Mule Place to taste the food at the Mission place.

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So, was this omelette by El Bullo, or whatever his name is?

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Nobody but nobody seems to do rolled biscuits, done with cold butter, that flake somewhat..

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Osso, was Sarkis Diner in Evanston when you were there? (central and crawford) They have the BEST homemade sausage I have had.

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Not that I know of... but the corner store at Asbury and, I think, Washington, was Sarkissian's.

Mr. Sarkissian didn't like me, I found out, about sixth or seventh grade. He thought my parents donated $50.00 every Sunday, which he mentioned one day when I didn't have money for a rootbeer popsicle. Huh, diff family than mine, although I must say those were highlight years of the years in the sine curve city of my young life.

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Re: Posh Spanish Omelette

phoney wrote:

Ingredients: (4 Persons)
4 x Grade 1 Rare-breed turkey eggs (Twin-yolk)
2 table-spoons of hand-pressed Catalan Extra-Virgin olive oil
200 grams of Jersey Royal (Greve-de-lecq) potatoes
50 grams of square Spanish onions
5 cl. Argentinean Chilli oil (Musky)
Fresh ¾ inch-hemmed Kefalonian baby-oregano leaves
Finely-cradled Baltic Sea Salt
Quartered peppercorns.

Preparmentation
Delicately slice the onions into poker-straight strips.
Hone the patatas (potatoes) into 6 mm thick slices.
Frizzle the patatas in the hot chilli oil until quite nicely umbered, stirring occasionally to placate them.
When a cooked firmament has been achieved, release from the pan.
Add the expectant onions and allow them to jostle on a low heat for 3 minutes
Gingerly decant the turkey eggs from their calcified oval cages and place into an earthenware pan.
Add the patatas and the umbered onions and tease with the salt, pepper and fresh oregano.
Glow the 2 tablespoons of Catalan oil on a brisk fire. Pour the homogenous egg fluid evenly into the pan.
Briskly and incessantly raise the edges of the omelette all the way around using an Oneida Firenze-pattern fork,
as if cajoling a recalcitrant manta ray. Folding the cooked parts towards the epicentre.
Mollify until a desirable consistency is obtained. Permit the omelette to rest for a few seconds in order
to scorch it ever so lightly underneath. Slice the cooked omelette while still in the pan and turn it over.
Leave to colour for another minute and earthily slide it onto a warmed Royal Doulton dinner plate.
Leave by a south-facing window for one minute to un-heat.

Is this a favorite at Elpus Hall ? :wink:

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Re: Posh Spanish Omelette

phoney wrote:

Ingredients: (4 Persons)
4 x Grade 1 Rare-breed turkey eggs (Twin-yolk)
2 table-spoons of hand-pressed Catalan Extra-Virgin olive oil
200 grams of Jersey Royal (Greve-de-lecq) potatoes
50 grams of square Spanish onions
5 cl. Argentinean Chilli oil (Musky)
Fresh ¾ inch-hemmed Kefalonian baby-oregano leaves
Finely-cradled Baltic Sea Salt
Quartered peppercorns.

Preparmentation
Delicately slice the onions into poker-straight strips.
Hone the patatas (potatoes) into 6 mm thick slices.
Frizzle the patatas in the hot chilli oil until quite nicely umbered, stirring occasionally to placate them.
When a cooked firmament has been achieved, release from the pan.
Add the expectant onions and allow them to jostle on a low heat for 3 minutes
Gingerly decant the turkey eggs from their calcified oval cages and place into an earthenware pan.
Add the patatas and the umbered onions and tease with the salt, pepper and fresh oregano.
Glow the 2 tablespoons of Catalan oil on a brisk fire. Pour the homogenous egg fluid evenly into the pan.
Briskly and incessantly raise the edges of the omelette all the way around using an Oneida Firenze-pattern fork,
as if cajoling a recalcitrant manta ray. Folding the cooked parts towards the epicentre.
Mollify until a desirable consistency is obtained. Permit the omelette to rest for a few seconds in order
to scorch it ever so lightly underneath. Slice the cooked omelette while still in the pan and turn it over.
Leave to colour for another minute and earthily slide it onto a warmed Royal Doulton dinner plate.
Leave by a south-facing window for one minute to un-heat.

Excellent recipe, phoney!

"Frizzle the patatas in the hot chilli oil until quite nicely umbered, stirring occasionally to placate them."

Love it! Razz

Spanish omelette has never been so much fun!

Now could you do posh scrambled eggs & posh hamburger, or maybe posh mashed potatos?

.. Please?

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Posh Spanish Omelette

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